This sauce was so good that we licked our blender clean. The Peruvian aji verde inspires this dairy-free version. It’s creamy, spicy and smoky.
This versatile condiment is easy to make. It only takes 5 Minutes and eight ingredients. We’ll show you how to do it!
What is Aji Verde
Aji verde is a green sauce that’s commonly served in Peruvian restaurants. The sauce is usually made with lime juice, cilantro, and mayonnaise. However, everyone has their recipe.
We were unable to find any information about the sauce’s origin. Similar sauces made with cilantro and aji are thought to have been used in Peru, Bolivia, and Colombia as far back as the 13th Century. Luis Sanchez, a Peruvian chef, shares his version of the sauce in this video. He says that it’s not a Peruvian recipe because something similar isn’t produced in Peru.
How to make vegan Aji verde
This version uses cashews as a substitute for mayonnaise. This recipe includes lots of fresh coriander for vibrant color and new flavor. We also add green onions and garlic to kick it.
Next, we’ll move on to Aji Amarillo Paste. Jalapeno is also good, but it has a more spicy and fresh flavor. Aji Amarillo gives the sauce a smoky enchilada aftertaste.
Blend all ingredients with water to create a versatile, creamy condiment!
1 cup of loosely packed cilantro stems and leaves
1/4 cup raw cashews
1/4 cup of water (plus as much as necessary)
Green onion two stalks, trimmed ends (2 stalks will yield about 1/2 cup or 40g)
2 tbsp of lime juice
Use 1-2 tbsp paste aji amarillo depending on your heat preference (or substitute 1/2 to 1 jalapeno seeded)
One small clove of garlic
1 tsp. Maple syrup (or honey, if you are not vegan).
Sea salt, 1/4 to 1/2 tsp
All ingredients should be placed in a small mixer. (Or a high-speed blender*. You will need a larger quantity to cover the blades and to encourage creaminess.) Blend until smooth and creamy, and scrape the sides when necessary.
Add more lime juice to brighten the sauce, add aji amarillo or jalapeno for heat and sweetness, or adjust with salt. If you want a thinner sauce, add 1 Tbsp of water at a time.
Enjoy immediately or chill for an hour to thicken. Enjoy salads and more.
In a sealed container, leftover sauce can be kept in the fridge for 3-4 days. However, the color will become more muted. It will lose its freshness and discolor if you freeze it.